Antioxidant Rich Foods Could Lose Some Of Its Benefits As Time Passes
If food and drinks are stored that are rich with antioxidants for too long they can lose their nutritional value.
One of the studies looked at the compounds within green tea. These are known technically as catechins and are believed to have the capacity to fight off viruses and bacteria, and might even be able to limit cancer cell activity.
As this type of tea stays on the shelf for a long time, a team from the Western Regional Research Center of the U.S. Department of Agriculture looked to see if the catechins remained stable during long term storage in our cupboards, in restaurants, in warehouses and on store shelves.
There was some drop off in catechin content with even short-term storage, but there appeared to be a progressive decrease in the amount of antioxidants over time. By the end of six-months of storage the levels have gone down by about 32%.
Another group of researchers from the University of Foggia in Italy checked a number of varieties of olive oil that had been been made a few days after the olives were picked. The researchers were very strict about making sure that the oil was extra virgin, ensuring that the study was consistent.
Making this oil part of your diet has long been thought helpful for cutting the risk of heart disease, stroke and even some types of cancer. Once Antonella Baiano and her team checked the levels of antioxidants in the oil, and found that they did not change significantly within the first three months. However, by the time six months had elapsed they had lost 40% of their antioxidant benefits.
So, this means that even if you do everything right foods can still lose their nutritional stength. So, this shows that the fresher the food the better it is for you.
Choose tinted containers instead of clear ones in the hopes that they provide some protection to the antioxidants from the sun. - 17273
One of the studies looked at the compounds within green tea. These are known technically as catechins and are believed to have the capacity to fight off viruses and bacteria, and might even be able to limit cancer cell activity.
As this type of tea stays on the shelf for a long time, a team from the Western Regional Research Center of the U.S. Department of Agriculture looked to see if the catechins remained stable during long term storage in our cupboards, in restaurants, in warehouses and on store shelves.
There was some drop off in catechin content with even short-term storage, but there appeared to be a progressive decrease in the amount of antioxidants over time. By the end of six-months of storage the levels have gone down by about 32%.
Another group of researchers from the University of Foggia in Italy checked a number of varieties of olive oil that had been been made a few days after the olives were picked. The researchers were very strict about making sure that the oil was extra virgin, ensuring that the study was consistent.
Making this oil part of your diet has long been thought helpful for cutting the risk of heart disease, stroke and even some types of cancer. Once Antonella Baiano and her team checked the levels of antioxidants in the oil, and found that they did not change significantly within the first three months. However, by the time six months had elapsed they had lost 40% of their antioxidant benefits.
So, this means that even if you do everything right foods can still lose their nutritional stength. So, this shows that the fresher the food the better it is for you.
Choose tinted containers instead of clear ones in the hopes that they provide some protection to the antioxidants from the sun. - 17273
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Next - just head on over to the Daily Health Bulletin for more information on how foods loose nutritional value over time, plus get 5 free fantastic health reports. Click here for more details on this study on foods with antioxidants.
posted by X - Men at
12:50 PM
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